Mango-ginger sauce (for shrimp)

Yield: 4 Servings

Measure Ingredient
2 teaspoons Ginger; grated
2 tablespoons Rice vinegar
3 Whole mangos; ripe
3 tablespoons Tabasco Habenero Hot Pepper Sauce
2 larges Garlic cloves; chopped
3 tablespoons Olive oil
¼ cup Orange juice

Combine grated ginger and rice vinegar in a small nonreactive bowl. Set aside. Puree mangos in blender until smooth. Add remaining ingredients (ginger-vinegar mixture last) to blender container. Puree until smooth.

Serve at room temperature as a garnish ro dipping sauce for Hot Grilled Shrimp. Refrigerate leftover sauce up to 2 days.

Recipe by: Chile Pepper Magazine Posted to recipelu-digest by Terry Pogue <tpogue@...> on Feb 26, 1998

Similar recipes